Lemon Herb Tilapia with Cauliflower Rice
4 tilapia fillets or any preferred white fish
1 head cauliflower
2 tablespoons olive oil
1 lemon (zested and juiced)
2 cloves garlic (minced)
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Fresh parsley for garnish
Prepare Cauliflower Rice:
Cut the cauliflower into florets and place them in a food processor.
Pulse until the cauliflower resembles rice grains.
In a skillet, heat 1 tablespoon of olive oil and sauté the cauliflower rice over medium heat for 5-7 minutes or until tender. Set aside.
In a small bowl, mix 1 tablespoon of olive oil, minced garlic, lemon zest, lemon juice, thyme, rosemary, salt, and pepper to create a marinade.
Coat the tilapia fillets with the marinade and let them marinate for at least 30 minutes.
Preheat the grill or a skillet over medium-high heat.
Grill or pan-sear the tilapia fillets for about 3-4 minutes per side or until the fish easily flakes with a fork.
Plate the cauliflower rice and top it with the grilled tilapia fillets.
Garnish with fresh parsley and an extra squeeze of lemon juice if desired.
Why This Recipe Good for Kidney Disease?
Tilapia: A lean protein source with lower potassium content compared to salmon.
Cauliflower Rice: An excellent low-potassium alternative to quinoa, providing a rice-like texture without the potassium content of traditional grains.
Herbs and Lemon: Flavorful, low-sodium and low-potassium seasonings that enhance the dish without adding significant potassium.
Always consult with a healthcare professional or a registered dietitian for personalized dietary advice, especially if you have specific dietary restrictions or are managing a medical condition like kidney disease.